My Mother's recipe of stuffing this otherwise tasteless vegetable with a paste of spice powders and then cooking it. It turns out quite nice, pulling in the flavours and stewing in the tastes. I am giving the number of vegetables to be used and not the weight as I find this easier to determine the stuffing ratio. Ingredients Parwal- 12 Onion- 2 Powders Coriander pd (Dhania pd)- 3 tbsp Cumin powder (Jeera pd)- 2 tbsp [Freshly roasted and ground Cumin and coriander powders preferred] Chilli powder- 1 tbsp (Can be reduced to taste) Turmeric pd (optional)- 1 tsp Dry mango powder (Amchur) -2 tsp Salt- 2 tsp or to taste Water - 1/4 cup ( to make a thick paste) Oil- to fry Water- to cook Wash the Parwal and make a deep slit taking care not to cut it in half. Slice the onion fine. Mix the spice powders and water to make a thick paste. Take a small spoon and fill the parwal with the masala. Heat the oil, put the onions in and fry slightly. When it starts turning ...
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